Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers
Camille Michon
Ultrasonics sonochemistry, 2013
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Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
Jorge Ricardo Wagner
European Journal of Lipid Science and Technology, 2017
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Properties and Stability of Oil-in-Water Emulsions Stabilized by Coconut Skim Milk Proteins
Ekasit Onsaard
Journal of Agricultural and Food Chemistry, 2005
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Emulsion and it's Applications in Food Processing – A Review
IJERA Journal
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Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures
Hong Anh Bui
Food Hydrocolloids, 2020
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Ultrasonic processing of butter oil (ghee) into oil-in-water emulsions
Chandrashekhar V Kulkarni
Journal of Food Processing and Preservation, 2016
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The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food System
Stephen Euston
Journal of Food Science, 2000
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Invited Review: Spray-Dried Dairy and Dairy-Like Emulsions—Compositional Considerations
César Vega
Journal of Dairy Science, 2006
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Physical Stability of Spray-Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions
Pavinee Chinachoti
Journal of Food Science, 2002
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Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions
Eman Ahmed
Trends in Food Science & Technology, 2020
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Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
David McClements
Foods
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Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach
Lara Matia-Merino
Food Hydrocolloids, 2013
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Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions
Lara Matia-Merino
International Dairy Journal, 2013
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Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein
Stephen Euston
International dairy journal, 1999
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The stability, thermal dilatation and solidification properties of partially hydrogenated cottonseed oil emulsion in skim milk
Ahmad Azhan Ismail
International Journal of Food Science & Technology, 2007
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Effects of emulsion droplet sizes on the crystallisation of milk fat
Nidhi Bansal
Food Chemistry, 2014
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Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates
Guido Sala
Food Hydrocolloids, 2020
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Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization
Patrick Gervais
Journal of Food Engineering, 2005
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Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods
Raymond Mawson
Ultrasonics Sonochemistry, 2011
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Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions
John Coupland
Food Hydrocolloids, 2008
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Obtaining Stable Food Emulsions between Milk and Corn Oil
Mihaela Ivanova
Bulgarian Journal of Agricultural Science
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Production of vegetable oil in milk emulsions using membrane emulsification
Petr Dejmek
Desalination, 2009
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Effect of Protein Type on the Physical Properties of Milk Fat Emulsions
Faten Seleet
2013
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Possibilities of Use of Double Emulsions in the Food Industry
Irina Potoroko
JOURNAL OF AGRICULTURE, BIOLOGY AND APPLIED STATISTICS
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The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication
Christina Winarti
Heliyon, 2020
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Emulsification by high frequency ultrasound using piezoelectric transducer: Formation and stability of emulsifier free emulsion
Guillaume Gillet, S. Meziani
Ultrasonics Sonochemistry, 2014
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Influence of ultrasonic and mechanical dispersion on the viscosity characteristics of water-oil emulsions: Experimental study
Aziza Abdikamalova
BIO web of conferences, 2022
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Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers
Nattapol Tangsuphoom
Food Hydrocolloids, 2009
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Emulsion Stability as Affected by Competitive Adsorption Between an Oil-Soluble Emulsifier and Milk Proteins at the Interface
Fiona Husband
Journal of Food Science, 1998
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Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule
Moshe Rosenberg
Food Hydrocolloids, 1998
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Composition and emulsifying properties of a milk fat globule membrane enriched material
Paul Van der Meeren
International Dairy Journal, 2013
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